CEBOLLAS EN ESCABECHE
This white onion relish is from the Yucatan region of Mexico and is often served with poultry or fish dishes.
Provided by Member 610488
Categories Onions
Time 30m
Yield 2 cups
Number Of Ingredients 8
Steps:
- In a heavy frying pan, dry-fry the chilies until the skins are scorched. Place the roasted chilies in a strong plastic bag and tie the top to keep the steam inches Set aside for 20 minutes.
- In a spice grinder or food processor, puree the allspice, peppercorns and oregano until it is coarsely ground.
- Cut the onions in half and slice them very thinly. Put them into a large bowl.
- Dry roast the uncut garlic cloves in a heavy frying pan until golden then mince them and add to the onions.
- Remove the chilies from the bag and peel the skins off. Deseed and rough chop them.
- Add the ground spices then the chilies to the bowl and stir in the vinegars.
- Add salt to taste and mix thoroughly. Cover and chill for 1 day before use.
Nutrition Facts : Calories 76.5, Fat 0.3, SaturatedFat 0.1, Sodium 9.4, Carbohydrate 16.7, Fiber 2.5, Sugar 7.3, Protein 2.1
CEBOLLA MORADA EN ESCABECHE
Provided by My Food and Family
Categories Casa
Time 2h10m
Yield 8 porciones de 1/4 taza cada una
Number Of Ingredients 5
Steps:
- Coloca la cebolla en un tazón mediano.
- Mezcla los ingredientes restantes. Añádelos a la cebolla; revuelve todo ligeramente.
- Refrigera la mezcla durante 2 horas, revolviéndola de vez en cuando.
Nutrition Facts : Calories 20, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MOM'S FILIPINO ESCABECHE
This is my wife's favorite recipe. It may be made with virtually any medium whole fish (such as Lapu Lapu or Bangus/Milkfish) or medium fish fillet (such as Salmon or Steelhead), but it is pictured made with salmon fillet, so I've indicated that in the recipe below. She learned it by watching her mom make it while she was growing up, so the measurements are all approximate. Tasting is very important while cooking it so you can maintain a balanced flavor.
Provided by merpius
Categories Filipino
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Fish:
- Use a large frying pan and put enough oil to cover the bottom with about 1/4 inch.
- Pan fry the fish in the oil on medium heat. If you are using a fillet start with the flesh side down. You may need to score the skin of a whole fish in order to allow it to cook through.
- Once the fish is fully cooked set aside some of the cooking oil and arrange the fish on a serving plate.
- Sauce:
- Stir the water, vinegar, soy sauce, sugar, salt and pepper/pepper corns together in a mixing bowl.
- The mixture should have a strong flavor of balanced sweet, sour, and salty. Add additional sugar, vinegar and/or soy sauce until you achieve this balance. Then set aside.
- Saute garlic in the reserved oil in a wok on medium-high heat until golden.
- Add onion and saute until it is also golden.
- Add ginger and saute until flavors blend.
- Add carrots, stir briefly then add liquid mixture.
- Mix sauce until flavors blend nicely.
- Simmer approximately 1 minute.
- Taste again and re-balance the flavors.
- Add bell pepper and corn starch mixture and stir together.
- Simmer until reduced to about a cup.
- Ladle the sauce over the fish and serve.
Nutrition Facts : Calories 193.2, Fat 7.2, SaturatedFat 1.1, Cholesterol 27.6, Sodium 652.5, Carbohydrate 21.2, Fiber 5.6, Sugar 5.8, Protein 14.1
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